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Newfoundland Salt Cod Fish Cakes

36 Servings

NOTES : These Traditional Newfoundland Salt Cod Fish Cakes are made with some simple ingredients like salt cod, potato, onion, savoury and flour. They are a tasty, iconic dish of Newfoundland. Comforting and delicious, they hit the spot every time!

1.5 Lb salt fish pieces
3 to 3.5 pounds potatoes, peeled
1 yellow onion, peeled and minced
2 Tbl dried summer savoury
1 Tsp freshly ground black pepper
¾ Cup all-purpose flour, divided (approximately)
Vegetable oil or canola oil, as needed for frying fish cakes
Mustard pickles, for serving (optional)
Molasses, for serving (optional)

Instructions
Soak salt fish pieces for 12 to 24 hours in a large bowl of cold water with the fish fully submerged, and place in the refrigerator (draining and changing water once or twice during that time. See Notes below).
In a large pot of fresh water, boil pieces of salt cod for 15 to 20 minutes (there should be an inch or two of water above the salt cod, basically ensuring that it is fully submerged and covered by the water). Drain.
Note: As you are cooking the salt cod, reduce the heat, if necessary, while still maintaining a boil.
Once salt fish is cool enough to handle, remove skin and all bones (and discard), shred fish with your hands (checking again for bones and discarding) and set the fish aside in a bowl.
Meanwhile, boil potatoes in another pot of lightly salted water until tender (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Drain and let cool slightly. Roughly mash potatoes in the pot.
Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
To pot of mashed potatoes, add onion, savoury, black pepper, salt fish and about 1 heaping tablespoon of flour. Stir to combine everything, but don't overmix.
Using a round ice-cream scoop, form salt fish cakes (the size I made were about 60 to 65 grams each or about 2 ounces each). Pat down to form a patty. Place remaining flour in a small bowl. One at a time, lightly dredge fish cakes in flour, shaking off excess.
Preheat oven to 200 degrees Fahrenheit to keep fish cakes warm (as you will be working in batches).
To cook fish cakes, heat 2 to 3 tablespoons of vegetable oil or canola oil in a 12-inch cast-iron pan over medium heat.
Note: Cook fish cakes are cooked in batches, about 4 to 5 fish cakes per batch.
Place about 4 to 5 fish cakes in the pan. Cook for about 4 to 5 minutes on one side.
Flip fish cakes to the other side and continue to cook for another 4 to 5 minutes or until they're golden brown on both sides. Transfer fish cakes to a baking sheet and place into your preheated oven to keep warm while you are finishing your batches.
Repeat process to cook remaining fish cakes.
Note: Monitor the temperature as you are cooking the fish cakes so that they don't burn. The skillet tends to get hotter as you are cooking your batches.
Serve with mustard pickles and a drizzle of molasses (optional). Enjoy!
Notes
Because the salt level of salt fish can vary, your soak time will be anywhere from 12 to 24 hours and your boil time will be approximately 15 to 20 minutes. Plus, everyones preference for salt varies. Soak and boil the salt fish to what suits you.
Keep in mind that there is no more salt added to this recipe. So, if your salt cod is just a tad salty after preparing, that is okay because it will be combined with the mashed potatoes.
Different parts of the cod fish may have more or less bones than other parts. Ensure that all bones are removed before proceeding with making the salt fish cakes.
Besides the flour to dredge the salt cod fish cakes, about a heaping tablespoon is used to bind them. Just use enough until it comes together.
Dont overwork your potatoes or salt fish cake mixture. You dont want to make your potatoes gummy.
Use your grocerys scale to weigh the quantity of potatoes you need for this recipe (if you dont have a scale at home).
Ensure the pan is over medium heat. You dont want the temperature too low that the fish cakes soak up all the oil immediately, but you dont want the temperature too high that the flour burns. You want a decent about of oil in the pan (about 2 to 3 tablespoons per batch).
Dont overcrowd your pan when cooking the fish cakes. Work in batches.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.



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